Croutons with Tapenade

Croutons with Tapenade
Photo by Georges Vernon and Margaret Skinner


  • 2 tablespoons fresh lemon juice
  • 1 French-bread baguette
  • 3 large garlic cloves
  • 1 ¾ cups pitted Kalamata olives or other brine-cured black olives
  • 1 ½ tablespoons capers
  • 1 teaspoon fresh rosemary
  • 4 anchovy fillets
  • + 2 more ingredients
    • 6 tablespoons olive oil
    • 1 teaspoon fresh thyme

Finely chop 1 garlic clove in processor. Add olives, anchovies, capers, thyme and rosemary. Process until almost smooth. Add lemon juice. With machine running, gradually add 4 tablespoons olive oil. Blend mixture until smooth. Season tapenade to taste with pepper. Transfer to small bowl. Preheat ...

View full recipe at Epicurious


Best Wine Deals

See More Deals

Snooth Media Network